Final moisture content is something average and suitable for grating and slicing. I can age in a basement or a refrigerator. Age for 6-12 months. Sorry for my ignorance I'm just getting started in all of this

I've done some 4 gallon Parm/ grating style cheeses from whole Nogerian Dwarf goat milk and oiled the rind, aged 12 months in a wine fridge that I didn't control moisture in (so it was rather dry) and the cheese came out very nice. I did re-oil a number of times and there were times of moisture during aging when there'd be a bunch of Brie or Valencay style cheeses in there.

I think Pav's input is the best and most reliable but wanted to mention my experience.

I made a very successful parm from 3 gallons in a 5" mould on 21st April 2013. I left it to dry for a month and then I started oiling with olive oil and ended up with a very nice parm that we started last month (and I just had some on my Spaghetti Bolognese for tea tonight!). That was 9 months old, I cut it halfway up and then cut one of the halves in half and used that and vac. packed the rest as it takes us a long time to use that much. I also have another on the go that I made 3 months later th exiling certainly gives a nice rind that seems very resistant to the moulds in my cave, blue just brushes off.

I'm certainly not an expert, I just follow the recipe, but this size certainly works okay.

Update:After over a year and a half of sitting around I finally tried the cheese that started this thread. Half of the time was vacuum bagged in a normal fridge and then switched to a temperature controlled cave.

Overall the parm was pretty good. I feel it was a bit undersalted. Bagging it early lead to nice texture, even though I probably could have let it dry a bit longer. It will go well on some salads and will not last too long. I need to start a larger one!